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beth01

Need A Little Help If Possible.

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I have read the newbie thread and still have a few questions if no one minds answering them.  I know right now I need to go whole foods, things that I have cooked myself, but do I have to be careful of things other than dairy right now? I know everyone is different and has a problem with different foods but are there ones that are more prone to upsetting Celiacs?  Just trying to feel the best the soonest and if cutting some things out now that I can reintroduce later that are big time triggers for some might help.  Also, is washing my dishes and cooking supplies good enough or do I have to start from scratch?  I would hate to have to throw away my expensive mixer after thinking about all the gluten laden foods that have started there. Or what about the crockpot? I already got rid of the toaster and the counter top fryer, just wondering if I should keep going?

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The general idea is - can you clean it well? A toaster- not really cleanble. a colander - really hard to clean every little hole. Pyrex lasagna pan - cleans so well in the dish washer. My crockpot is slick and seems to clean up well. I never really put much in it that is gluten either.

For my mixer, I set it in the sink and squirted it with a mixture of 1/3 white vinegar and 2/3 water. I squirted it into all the little cracks & crevices many times. It seemed to get any flour out of them. Then I rinsed well and no one uses it for gluten.

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I have read the newbie thread and still have a few questions if no one minds answering them.  I know right now I need to go whole foods, things that I have cooked myself, but do I have to be careful of things other than dairy right now? I know everyone is different and has a problem with different foods but are there ones that are more prone to upsetting Celiacs?  Just trying to feel the best the soonest and if cutting some things out now that I can reintroduce later that are big time triggers for some might help.  Also, is washing my dishes and cooking supplies good enough or do I have to start from scratch?  I would hate to have to throw away my expensive mixer after thinking about all the gluten laden foods that have started there. Or what about the crockpot? I already got rid of the toaster and the counter top fryer, just wondering if I should keep going?

 

There are liners that are designed for the crockpot. They are meant to reduce clean up, but if you feel you might get glutened from your crockpot, you can try the liners and see if it helps. I don't have a crockpot, only just saw and ad for them once. :)

 

I had to replace my non-stick pans and plastic utensils because I was still getting sick. Stainless steal is the best, but it took a while for me to get used to cooking on it.

 

If you want to find out what else you might be sensitive to, you could try the paleodiet for a while then reintroduce the avoided foods slowly. I want to do it eventually, but with 2 little boys who can be picky, I'm not sure I'm ready to try. ;)

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I got rid of all my wooden spoons and bought new silicone ones.  My  husband washed everything by hand for me. We ran anything that would go through the dishwasher.  My grandson helped take everything off the pantry shelves and wash them down. (I did one shelf, and got sick from some flour dust that poofed into the air and was inhaled.) We cleaned the oven.

We segregated items with gluten in them (which are very few) to the bottom shelf of the pantry.  That way moving it around and pulling it out can't accidentally get on to anything on a shelf underneath.  I went so far as to make labels with my label maker that say "No Gluten Above this Shelf".  I use paper towels to wipe the counters. Rather than a sponge that can hold onto specks and pieces. We cleaned out all our cabinets and drawers and wiped everything out. The microwave (especially splatters on the inside "ceiling" of the microwave). Washed all our kitchen towels and pot holders and cloths.
 

Bought a new toaster. Donated almost all of our gluten containing foods to a food pantry.

We've experimented with a few kinds of gluten free pasta, frozen pizza, etc. etc. until we've found ones we like. Some were yucky and some were mediocre and some were really good. My husband and boy are happy eating the gluten-free pasta. 

 

When they make sandwiches or wraps with gluten-filled bread or tortillas, I have them make it on a plate. That way all the crumbs and such are on the plate. When they're finished with any gluten filled foods, their dishes go directly into the dishwasher and I don't touch them.

We have 2 jars of mayonnaise, the lid of each is marked "Gluten" or "Gluten Free" with marker.  Any condiment or jelly that requires a spoon to dip out ...
Same with butter.

 

It's been a huge adjustment in my way of thinking and cooking and doing things.  But the reward is so worth the work.

I'm no longer getting glutened at home.  Eating out is another adventure, but I'm learning.
I've yet to have the nerve to accept an invitation to someone else's house for a meal.

 

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Thank you all for the wonderful ideas.  Everyone has been so helpful, it really brings a tear to my eye.  No one at home, friends, kids, family quite understand what is going on and it is nice to talk to people that do :)

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Part of how far you need to go also depends on whether your kitchen is gluten free now or not.  A new, gluten-free toaster and colander are a must either way - there's just no way to get them completely clean of gluten.  I also got rid of the few wooden spoons I had because they get cracks in them and who knows what's hiding in there.  You also need to do a deep clean of all utensils and completely clean out your silverware drawer.  Flour dust and crumbs get everywhere, so it's important to clean out everything.  Pans, dishes, utensils, etc. that have a smooth surface and can be cleaned well are perfectly safe to use.  But if you're keeping a shared kitchen with gluten eaters you have to take some extra precautions every time you go to use shared items.

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